A Thanksgiving Omakase at Sushi Masato

It was my last night in Thailand and my first time out of the country for Thanksgiving. As much as I missed the yummy holiday spread with the family, I was really excited for tonight’s dinner. I would be spending my Thanksgiving at one of the top sushi restaurants in Bangkok, Sushi Masato. A nice omakase seemed like the perfect meal before heading back home. I took an Uber to the other side of the city where I spotted the softly glowing entrance on a small side street off Sukhumvit Road.

Entrance

I was extremely lucky with getting a spot at the 10-seat sushi counter. I tried to make a reservation a couple weeks before leaving for Thailand, only to be told that they were fully booked and I would be put on the waiting list. Oh well. I didn’t get my hopes up. Not too long after arriving in Thailand, I received an email that a seat opened up for the night before my departure. Of course I took it. I’ll see you then!

Sushi Bar

The dinner was made extra special by a familiar face. Sushi Masato was opened by beloved sushi chef, Masato Shimizu, the famed head chef of 15 East in New York City. One of New York’s most talented chefs decided to open his own restaurant in one of the busiest districts of Bangkok after marrying his wife who is Thai-Japanese.

Chef Masato Shimizu

I arrived for my 8:30pm reservation and was shown to a booth where I waited for the first seating to finish up. I also happen to meet another lucky patron who snagged the other reservation opening while on a layover to his next destination. He was from New York City and knew Chef Masa quite well. We had lots to talk about throughout the night. We were served some edamame and offered drinks while we waited for a bit.

Place Setting

The previous diners were on their way and we took our seats at the corner of the counter. I was so excited! The space was intimate with subtle lighting. The sushi bar was simply beautiful. I excitedly watched as the chef and his assistants prepared everything for our meal.

Boiled Tomato with Sea SaltSlicing the Fish

It was time to begin the omakase! We started off with one the most delicious oysters I’ve ever had. The super fresh oyster from Japan was sweet and tender.

Hokkaido OysterSake

I appreciated how the chef and assistants would explain each dish to us. They showed us pictures of the types of fish and shellfish they were serving us. The book seemed to be the holy grail of all things sushi and Japanese dining.

Next Course

The next dish was a rare delicacy of female snow crab roe.

Snow CrabFemale Snow Crab Roe

We then had a small bowl of egg custard with Japanese fish and cod sperm. I know sounds gross, but the taste was subtle and very good. Another rare treat!

Cod Sperm Custard

After a few tasty small plates, it was time for the nigiri. I have to say that every single piece of nigiri was absolutely perfect. Simply prepared and so delicious.

Showing the Types of Fish

All the fish is flown in daily from Japan. Only the absolute best of what’s in season will do here.

Wild Shimaji

The squid was so tender.

SquidI See UniSea Perch with Liver

Watching Chef Masa flawlessly prepare each piece of nigiri was such a treat.

AjiAkami

Ah my favorite, chutoro!

Chutoro

The next piece ended up being one of my favorites. The chef went around the counter and asked each of us if we would like our orange clam “regular” or “extra”, Well after a couple people eating it as is, somebody chose to have it extra and the chef took the piece of clam and slammed it on the counter causing it to instantly curl up. It had a great texture and was very tender.

Orange Clam “Extra”GrillingRed Snapper

Scallop with Yuzu

Saba with White SeaweedSkewered and Grilled

Everybody was really enjoying the meal. The atmosphere became relaxing and fun. It was laidback and everybody was taking photos of the fabulous food. This would be one memorable Thanksgiving.

A Picture of Somebody Taking a Picture of Somebody Taking a Picture

The uni was next. It was fresh uni packed in saltwater and nothing else. Apparently, all the lovely uni in those wooden boxes have a preservative of some kind. This fresh uni did not have any preservatives, so the chef simply drained the saltwater before serving.

Uni Packed in Saltwater

The tasty pieces of sea urchin were presented on a spoon. Wow, it was amazing! So fresh, so sweet.

Fresh UniMore Uni

Anago

After several pieces of nigiri, we had a piping hot bowl of fish ball soup before the last couple of courses were served.

Fish Ball Soup

A nice mound of sushi rice and toro was placed in a piece of seaweed to make our own handroll. The seaweed was nice and crisp.

Toro Handroll

The omakase was coming to an end. A soft and savory piece of tamago concluded the sushi portion of the meal.

Tamago

A refreshing bowl of yuzu granita was the first of two desserts. I have to say that I enjoyed the tableware as much as the food. It was all so beautiful.

Yuzu Granita

The very last dish was kinako custard with kuromitsu. Kinako is roasted soybean flour that’s commonly used in Japanese cuisine. Kuromitsu is a Japanese sugar syrup, which literally translates to “black honey”. A great way to end the omakase.

Kinako Custard with Kuromitsu

Dinner was phenomenal! We all hung around for a bit to chat more and take pictures with the chef. I am so happy I had the opportunity to dine at Sushi Masato and spend my Thanksgiving and last night in Thailand enjoying amazing food with great company. It was one of the best meals I’ve ever had. Thank you, Chef Masa!

Thank You, Chef!

If you love sushi and are looking for a truly exceptional dining experience in Bangkok, you have to check out Sushi Masato. Reservations can be made 28 days in advance on their website. If your particular date is fully booked, join the waiting list and hope for the best! The 20-course omakase costs 4,000baht (around $115). It’s a great value considering the quality ingredients and types of seafood being served. Totally worth it!